Name: Creamy Chicken Potato Bake (Healthy)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 7-8 ounces leftover chicken; 1½ pounds potatoes, peeled; 1 bay leaf; 2¼ tablespoons butter; 2½ tablespoons all-purpose/plain flour; 1½ cups chicken stock; ⅓ cups single cream/light cooking cream; 1 tablespoon lemon juice (plus zest of 1½ lemon); 1⅓ tablespoons fresh thyme, leaves only (or 1 tsp dried, or to taste); 1 teaspoon Dijon mustard; ½ teaspoon garlic and onion granules/powder (each); 3 tablespoons mature cheddar (or similar); Fine sea salt and pepper to taste

Jump to Recipe

This aromatic, citrusy chicken potato bake is an easy way to turn your leftover chicken into a delicious family dinner. Preparation is simple and the dish only needs 15 minutes in the oven. It’s creamy and comforting though not too calorific. Perfect served with carrots, beans or peas.

This chicken and potato bake consists of 3 parts: chicken, potatoes and sauce. It involves simply combining ready-to-eat chicken pieces with cooked potatoes and pouring over an easy white sauce before the dish bakes to golden perfection.

Ingredients

I don’t often use cream in my recipes but I used a moderate amount in this one as it complements the lemon flavour really well. There is no need to use heavy cream though, single/light cream will do.

Another ingredient I’ve used that makes a great pairing with lemon is thyme. Thyme is not necessarily at the top of my favourite herbs list but a combination of thyme and lemon is one of my absolute favourites! There is even a variety of thyme called lemon thyme, which is nature’s way of showing how these 2 flavours are simply made for each other! If you use lemon thyme as opposed to regular thyme add a little less lemon zest.

What meat to use

You can use either a mixture of dark and white meats or just dark meat. I don’t recommend using just white meat (i.e. chicken breast) – since it’s already cooked baking it again might make it a little dry, even with all the sauce in this casserole.

I used a combination of leftover white meat and chicken thighs I used to make chicken noodle soup.

What potatoes to use

I recommend waxy, salad potatoes, which have a lower starch content than floury potatoes and keep their shape well in cooking. Jazzy potatoes, Charlotte, Anya, baby potatoes, red potatoes, new potatoes and Red Bliss are all good choices.

If you like this leftover chicken potato recipe you might also like this simple leftover salmon and potato bake.

How to make chicken potato bake: step-by-step

1.Peel and boil the potatoes in salted water with a bay leaf, drain, then place (hot or cold) inside the casserole dish.

2. Add the chicken pieces and tuck in between the potatoes. Meanwhile preheat the oven to 220 C.

3. To make the sauce in a saucepan melt the butter (do not let it brown), add the flour and whisk until a smooth paste forms (roux).

4. Add the chicken broth, increase the heat and whisk constantly until the sauce thickens.

5. Add the cream, lemon juice and zest, mustard, onion and garlic granules, thyme and whisk until well combined and smooth. Season to taste and set aside for 2 minutes.

6. Pour the sauce over the top of the casserole.

7. Scatter the cheese and bake on the top shelf for 15 minutes or until lightly browned.

8. Remove from the oven and place on a cooling rack for 5 minutes. Tuck in!

Top tips and FAQs

I recommend using salad potatoes, which hold their shape well in cooking (ex. Charlotte, baby potatoes,Red Bliss, red potatoes or Yukon Gold).
You can boil the potatoes in advance to save time (do NOT overcook them). Drain and cool them completely, then refrigerate, covered, for up to 2 days.
You can also make the sauce in advance and once cooled, refrigerate overnight. Heat up and stir vigorously before pouring into the casserole. You may also have to add a drop of water (and adjust seasoning) before using as the sauce will likely have thickened.
Use a combination of white and dark meats or just dark meat. White meat alone may not produce best results (it can be a little dry).
Use either regular thyme or lemon thyme – add a little less lemon zest if using the latter.
Add bits of bacon or ham into the casserole for even more flavour, if you like.
It is important to bake the casserole on the top oven shelf to allow it to lightly brown on top.
Refrigerate for up to 3 days.
Freeze the casserole, unbaked, covered, for up to 3 months. Alternatively freeze small portions of ready casserole in airtight containers.

Optional extras

This potato and chicken recipe is delicious as it is but you could add bits of ham or bacon into the casserole for even more flavour. You can also serve it with freshly chopped chives or parsley.

You might also like this collection of healthy, easy chicken recipes.

Keep in touch!

How has your creamy chicken and potato bake turned out for you? Let me know in the comments below, thanks!

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